Galbi: Korean BBQ Beef Short Ribs

• Gluten free

• Meat

  • 2 lbs Korean style beef short ribs

• Produce

  • 2 tbsp Garlic
  • 1 tbsp Ginger
  • 1/2 cup Pear, Asian
  • 1 tbsp Scallion
  • 1/2 cup Sweet onion

• Condiments

  • 1/8 cup Mirin
  • 1/2 cup Soy sauce

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/2 cup Brown sugar, light

• Oils & Vinegars

  • 1 tbsp Sesame oil, dark

• Liquids

  • 1/4 cup Water

Found on kimchichick.com

Description

Ingredients

• 2 pounds Korean style beef short ribs
• ½ cup light brown sugar
• ½ cup soy sauce
• ¼ cup water
• ⅛ cup mirin
• ½ cup finely grated/chopped sweet onion
• ½ cup finely grated/chopped Asian pear
• 2 Tbsp minced garlic
• 1 Tbsp minced ginger (optional)
• 1 Tbsp dark sesame oil
• ⅛ tsp ground black pepper
• 1 Tbsp chopped scallion

Directions

• Soak the short ribs in cold water for 20-30 minutes.
• Pat dry and using your hands, rub the brown sugar all over the ribs and let stand for 10 minutes.
• Mix together the marinade ingredients by combining soy sauce, water, mirin, sesame oil, onion, pear, garlic, ginger, pepper, and scallions.
• Place the short ribs into a resealable freezer bag and add the marinade. Remove any excess air and seal closed. Turn the bag several times to allow the marinade to coat the ribs evenly.
• Let sit refrigerated for at least 4 hours or at least overnight.
• On medium heat, grill the meat for 3-4 minutes on each side or until cooked through.
• Garnish with scallions and sesame seeds and serve immediately!